DENVER — Described as a win-win, the partnership between Food Bank of the Rockies and Auguste Escoffier School of Culinary Arts brings students into the kitchen to not only learn more skills but also gain insight into meal preparations and the immense work done to serve children in need.
“To see the volume, not only what they’re making in the kitchen, but also what they have in the warehouse and the size and scope of this operation, is really mind-blowing for the students. And we find that it’s very, very rewarding,” said Chef Richard Jensen, director of culinary operations at Auguste Escoffier School of Culinary Arts.
Food Bank of the Rockies prepares around 2,500 to 2,700 meals every day for children in need. These thousands of meals would not be possible without the help of these culinary students and volunteers.
Maggy Wolanske “We’re doing some large-scale prep because we work with after-school programs for children, mainly working with Boys and Girls Club, Heart and Hand. We work with Denver Public Schools and other school systems, as well,” said Jon Knight, executive chef for Food Bank of the Rockies.